MARINADE:

2 cloves garlic
1/2 tsp. salt
2 tbsp. Dijon mustard
1 tbsp. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. thyme
1/4 c. olive oil

Mash garlic and salt into a paste, and mix with rest of ingredients. Marinate the butterflied leg of lamb from 1 hour to overnight. Cook the lamb on a barbecue grill, turning and basting with oil. Or, brown slowly under the broiler for 10 minutes on each side, basting several times with oil. After browning, let it sit at room temperature until ready to finish it off, roasting for 15 to 20 minutes, skin side up in the upper third of a 375 degree oven. Let sit for 15 minutes before carving, to retain juices within meat.